As we enter mid-September, our local orchards are flooded with patrons buying apples and pumpkins. But I'm still partial to peaches! Although they're at the end of their season, you can still find sweet ones in the farmer's markets to make this Peach Cobbler recipe. If your peaches are nice and ripe, the skins are easy to peel off once you cut the peaches into slices. Or you can leave the skins on-it's a matter of preference.
I wanted to try something different in this classic Peach Cobbler recipe, so I used organic raw cane sugar in addition to traditional white sugar. Raw cane sugar has a softer texture than refined sugar and has a rich molasses taste. I also added some lemon juice to the filling. It helps to thicken the sauce and keeps the peaches from turning brown. So your Peach Cobbler with look amazing and taste sweet and spicy! Of course, a mound of French vanilla ice cream on top of the cobbler with elevate the flavor even more.
My daughter was so excited to return from her high school golf tournament and dive into this dessert. Revamping one of my favorite desserts was a successful start to my favorite season of the year. Here's how I made this Peach Cobbler recipe:
Filling: 5 peaches; 1/3 cup white sugar; 1/3 cup raw cane sugar; 3 tablespoons water; 1 tablespoon lemon juice; 2 tsp. flour
Crumb Topping: 1 and 1/3 cup flour; 1/4 cup white sugar; 1/4 cup raw cane sugar; 1 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/8 tsp. cloves; 5 tablespoons butter; 1/4 cup milk; 1 large egg
Directions: Filling: Preheat oven to 400 degrees. In a heavy saucepan, combine the sugars, water, lemon juice, and flour. Add the peaches. Cook over medium heat until mixture comes to a boil and sauce is thickened. (about 5 minutes) Prepare topping.
Topping: In a medium size mixing bowl, combine the flour, sugars; baking powder, cinnamon, ginger, and cloves. Cut the stick of butter into cubes. Use a pastry blender to cut in the butter until the mixture forms course crumbs. In a small bowl, whisk together the egg and milk. Pour into the bowl with the flour mixture. Use a spatula to fold in the egg mixture. Pour the filling into a 2 inch deep round pie plate or 8x8 rectangular baking dish. Evenly disperse the topping over the filling, making sure to cover the center as well as the edges. Place pie dish on a cookie sheet to prevent the filling from spilling over into the oven while baking. Bake at 400 degrees for 25 minutes, or until filling is thick and bubbly and topping is lightly browned. Insert a toothpick into the center of topping to ensure it comes out clean. Serve with French Vanilla ice cream.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!